RT Journal Article
SR Electronic
T1 Wine and Health: A Review
JF American Journal of Enology and Viticulture
JO Am. J. Enol. Vitic.
FD American Society for Enology and Viticulture
SP ajev.2011.11013
DO 10.5344/ajev.2011.11013
A1 Guilford, Jacquelyn M.
A1 Pezzuto, John M.
YR 2011
UL http://www.ajevonline.org/content/early/2011/07/26/ajev.2011.11013.abstract
AB As indicated by epidemiological studies, regular and moderate wine consumption, particularly red wine, has been associated with health benefits. Clinical studies and work performed with animal models indicate that wine may protect against cardiovascular disease, atherosclerosis, hypertension, certain types of cancer, type 2 diabetes, neurological disorders, and metabolic syndrome. The mechanism of action has been attributed to antioxidant, lipid regulating, and anti-inflammatory effects. A variety of wine constituents have been studied in various disease models. Both the alcoholic and polyphenolic components of wine are believed to contribute to these beneficial effects. As wine is a complex mixture, it is likely that a multitude of chemical constituents, as well as their metabolites, work synergistically to impact human health. In sum, although wine drinking may be contraindicated in certain individuals, in healthy people, regular consumption of moderate amounts of wine may protect against certain chronic health conditions.